The effects of frozen storage condition(0,2,4 and 6w;0,1,2 and 3c),microwave power(40% and 100%) and storage time on the moisture content,hardness,specific volume and soluble starch content of microwave-baked frozen batter-making corn cakes were investigated.Results showed that a significant increase in moisture content and specific volume and a significant reduction of hardness of the cake with the increasing of frozen storage time;freeze-thaw cycles had a more significant effect on the properties of corn cakes.Higher microwave power lowered moisture content of the cake,increased specific volume and hardness.Moisture loss and hardness increased significantly and soluble starch content decreased with storage time.Higher microwave power increased hardness and moisture loss and reduced soluble starch content at a more rapidly speed.The changes of hardness was positive related to moisture loss and soluble starch content,and the relative coefficients were 0.93 and 0.86,respectively.